Wild Sockeye Salmon Wellington - 4 x 225 gm

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Wild sockeye salmon is topped with a delicious creamy spinach filling that bastes the salmon to perfection while baking “en croute” (puff pastry).

4 x 225 gm portions

For best results, egg wash the pastry and place the frozen salmon wellington in a preheated 350°F oven and bake for 30-40 minutes. Just bake and serve!